CHOPPED CHEESE EGG ROLLS
Yield Portion Size
4 cups | |
2 bunches |
Broccolini
|
2 cups |
Vegan cheese alternative
|
1-1/2 cups | |
2 tsp |
Garlic powder
|
1 tsp |
Salt
|
1/2 tsp |
Ground black pepper
|
1/2 tsp |
Crushed red pepper flakes
|
20 |
Egg roll wrappers (vegan)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 120 mg | 12% |
Carbohydrate | 51 g | 17% |
Cholesterol | 6 mg | 2% |
Total Fat | 8 g | 12% |
Iron | 5 mg | 25% |
Potassium | 448 mg | 0% |
Calories | 344 kcal | 17% |
Sodium | 1246 mg | 52% |
Protein | 17 g | 33% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 2 g | 9% |
Sugars | 3 g | 0% |
Vitamin C | 33 mg | 56% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook Gardein® Italian Pizza Crumbles according to package directions and set aside in medium bowl.
-
Step 2
Grill broccolini on oiled grates for 2 minutes per side. Rough chop and add to pizza crumble.
-
Step 3
Add in cheese, marinara, garlic powder, salt, pepper and crushed red pepper.
-
Step 4
Preheat deep fryer to 350°F.
-
Step 5
For each egg roll, lay the wrapper out diagonally. Place 3 tablespoons filling into the center of the wrapper, fold the wrapper over the filling and tighten it up. Fold the sides of the wrapper to form a triangle shape at the top. Brush with water and roll to seal.
-
Step 6
Deep fry until golden brown.
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